PORK TENDERLOIN IN TOMATO AND MUSHROOM SAUCE

A comforting and easy dish, perfect for the start of the week — tender pork tenderloin simmered in a savory tomato and mushroom sauce, infused with herbs and a hint of wine. Serve with creamy mashed potatoes or traditional polenta for a satisfying meal.

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🕒 Prep Time: 10 min

🍳 Cook Time: 45 min
🍰 Yield: 3 servings

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🥩 Ingredients

• 1 small pork tenderloin (350–450 g)
• 350 g small champignon mushrooms
• 3 ripe tomatoes (about 500 g)
• 1 onion
• 2 garlic cloves
• 1 sprig thyme
• 1 bay leaf
• 1/4 bunch parsley
• 50 ml dry white wine
• A pinch sugar
• 150 ml chicken broth
• 2 tbsp olive oil
• 1 tbsp butter (level)
• Salt, black pepper, chili flakes to taste

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👩‍🍳 Instructions

1. Season the pork tenderloin generously with salt, freshly ground black pepper, and chili flakes.
2. Blanch the tomatoes in boiling water, peel off the skins, halve, and remove seeds and cores. Pulse roughly in a blender to crush evenly but keep some texture.
3. Quarter the mushrooms.
4. Heat olive oil in a large pot just big enough for the tenderloin. Sear the pork on both sides until nicely browned (about 3 minutes per side), and also briefly brown the edges. Insert the thin tip underneath for even thickness. Remove the pork and set aside.
5. Add butter to the pot; once melted, increase heat and sauté mushrooms with salt and pepper for about 3 minutes until slightly browned. Remove mushrooms and set aside with pork.
6. In the remaining fat, sauté chopped onion until soft. Add crushed garlic and cook for another minute.
7. Deglaze with white wine and simmer until almost evaporated.
8. Add the crushed tomatoes and simmer on low heat for 5 minutes.
9. Stir in bay leaf, thyme, sugar, chicken broth, and 150 ml water. Season with salt. Bring to a boil, then simmer covered on low for 15 minutes.
10. Return the pork tenderloin to the pot, submerging it in the sauce. Cook covered for another 15 minutes, turning the tenderloin halfway through.
11. Add mushrooms and chopped parsley. Simmer covered for 5 more minutes.
12. Serve in deep plates: spoon the vegetables in the center allowing the sauce to spread on the edges, then top with thinly sliced pork tenderloin. Sprinkle with a pinch of flaky sea salt and freshly ground pepper.

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💡 Tips

• Blanch tomatoes to easily peel and remove bitterness.
• Use a pot just big enough to hold the pork to keep the sauce rich.
• Let the pork rest after cooking to retain juices before slicing.
• Pair with creamy mashed potatoes or traditional polenta (mămăligă) for a complete meal.

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🎉 Perfect For

• Cozy weekday dinners
• Family meals with comforting flavors
• Serving with classic Romanian or Mediterranean sides

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📝 Final Thoughts

This pork tenderloin in tomato and mushroom sauce is a comforting classic that balances tender meat with rich, aromatic sauce. It’s simple to prepare yet impressively flavorful — a perfect dish to warm up any dinner table.